Seafood Linguine with Clams (Printer View)

Linguine combined with shrimp, clams, mussels, and a garlic white wine sauce for a vibrant dish.

# What you'll need:

→ Seafood

01 - 7 oz large shrimp, peeled and deveined
02 - 9 oz fresh clams, scrubbed
03 - 9 oz fresh mussels, scrubbed and debearded

→ Pasta

04 - 14 oz dried linguine

→ Sauce

05 - 3 tbsp extra virgin olive oil
06 - 4 garlic cloves, thinly sliced
07 - 1 small shallot, finely chopped
08 - ½ tsp red pepper flakes (optional)
09 - ¾ cup dry white wine
10 - 1 cup fish or chicken stock
11 - 2 tbsp unsalted butter
12 - Zest of ½ lemon
13 - 2 tbsp fresh lemon juice
14 - Salt and freshly ground black pepper, to taste

→ Garnish

15 - 3 tbsp chopped fresh parsley
16 - Lemon wedges

# Method:

01 - Bring a large pot of salted water to a boil. Cook linguine until just al dente according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
02 - Heat olive oil in a large deep skillet over medium heat. Add garlic and shallot; sauté until fragrant and softened, about 2 minutes. Add red pepper flakes if desired.
03 - Increase heat to medium-high. Add shrimp and sauté for 1 minute per side until just turning pink. Remove shrimp to a plate and set aside.
04 - Add clams and mussels to the skillet. Pour in white wine, cover, and cook for 3 to 4 minutes until shells begin to open. Discard any unopened shellfish.
05 - Add fish or chicken stock, bring to a simmer, and cook uncovered for 2 to 3 minutes. Return shrimp to the skillet.
06 - Add cooked linguine, reserved pasta water, butter, lemon zest, and lemon juice. Toss over low heat until pasta is coated and seafood is warmed through. Season with salt and pepper.
07 - Serve immediately, garnished with chopped parsley and lemon wedges.

# Expert Advice:

01 -
  • It tastes like you've been cooking Italian food for years, even if you haven't.
  • The whole thing comes together in under an hour, which means you can actually pull it off on a weeknight.
  • One pan, one skillet, and you've got restaurant-quality seafood without the stress.
02 -
  • Clams and mussels that don't open are not being stubborn; they were likely dead before cooking and absolutely must be discarded.
  • The pasta water is not an afterthought—that starch is what transforms the wine into a proper sauce instead of letting everything slide around in a pool of liquid.
  • Shrimp overcooks in seconds, so remove it before the shellfish and add it back at the end; this keeps it tender while the other seafood finishes opening.
03 -
  • Taste the pasta water before using it as sauce base—if it's properly seasoned, your sauce will have a foundation that makes everything else taste better.
  • Keep the heat low once the pasta goes into the pan so the sauce coats gently instead of evaporating or becoming too reduced.
  • Serve immediately in warm bowls because this dish stops being special the moment it cools, and there's no coming back from that.
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